Ingredients

• 1 small white onion, peeled, quartered
• 5 large garlic cloves, unpeeled
• 4 pounds tomatoes (about 15 medium)
• 5 canned chipotle chiles
• 2 tablespoons canola oil
• 1 teaspoon fine sea salt

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Instructions

1. Line heavy large skillet with foil; heat over medium heat. Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes. Transfer onion and garlic to medium bowl. Peel garlic.
2. Place same foil-lined skillet over medium-high heat. Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes. Transfer to large bowl; cool and peel. Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth.
3. Heat oil in heavy large deep skillet over medium-high heat. Carefully add tomato puree to skillet (mixture will bubble vigorously). Stir in salt. Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes.